The story
Adelina Yard, at 3 Queen Quay in Bristol's Welsh Back, is a modern European restaurant recognised as Michelin Recommended in 2026. Chef owners Jamie Randall and Olivia Barry cook locally sourced, seasonal food in a relaxed room near the harbour.
Olivia Barry trained at the Royal Academy of Culinary Arts, where she earned a Diploma in Professional Cookery with distinction. She later worked under Angela Hartnett at Murano in Mayfair. Jamie Randall was part of the Galvin La Chapelle team that won a Michelin star, and he was head chef at Odettes in Primrose Hill before settling in Bristol. Their European kitchen draws on that London background.
The Good Food Guide describes an eight-course seasonal taster and dishes such as aged beef fillet with smoked ox heart, burrata and ponzu, and Cornish lamb with turnip and wild garlic. Vegetarian diners have been served beetroot with burnt apple and pickled kelp. The weekday lunch is a seasonal four-course set menu for £43, served Wednesday to Saturday. Dinner tasting menus take 1.5 to 2 hours. The kitchen cooks vegetarian and pescatarian menus only.
The kitchen is on view, and the dining room has filament lighting, rough-topped tables and chunky crockery. The Chef's Table has high bar stools, which may not suit guests with mobility needs.
Recognition
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History
Tucked away along a cobbled street in Bristol's historic harbour district, Adelina Yard is every inch the modern city restaurant. An on-view kitchen, filament lighting and rough-topped tables set the tone, and the food arrives on defiantly chunky crockery. Autumn reporters who relaxed into the eight-course seasonal taster found nothing they didn't like, from the astonishing food to the wine flight to the knowledgeable, friendly staff. Olivia Barry and Jamie Randall cooked all over London, including various Galvin brothers' venues, before opening here, and their experience shows in the innovative, always fascinating dishes. Aged beef fillet with smoked ox heart, burrata, buckwheat and ponzu as a preliminary course is a fantastic composition in both senses. Fish dishes are inspiring in their robustness (perhaps hake with mussels in lovage-scented vin jaune), while meats are left to speak up for themselves in the sheer quality of Cornish lamb, supported by turnip and a dressing of wild garlic, anchovy and capers. When two desserts are the drill, expect something light and fragrant first – apple, cucumber, sorrel – and then the full stonk of chocolate, praline and malt. Four-course lunches are worth expanding the midday break for, and the vegetarian versions are full of imaginative energy too – get set for beetroot, burnt apple and pickled kelp. Classic cocktails and a compact wine list add to the merriment.
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